TEST PROJECT
BAKERY
ESNC2017
Submitted by:
Chef Henrik Jonsson
ESNC2017
DESCRIPTION OF PROJECT AND TASKS
MODULES
Competitors have 12 hours spread over two days to produce all of the modules described below. They are free
to organize all of their workdays as they wish, but they must respect the end time of each shift and each
module/product.
The end products will be assessed by appearance and taste.
ESNC2017
Version: 1.1
Date: 19.02.17
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DAY ONE
The competitor must produce 2 artisan, hand shaped loaves of bread of each of the following:
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Brown loaf – 2 pieces
White loaf – 2 pieces
PRESENTATION – DAY 1
All the items need to be presented in the following way: 
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ESNC2017
1 brown loaf to be sliced; 1 loaf brown to be left whole
1 white loaf to be sliced; 1 loaf white to be left whole
Version: 1.1
Date: 19.02.17
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DAY TWO
The competitor must produce the following: 
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Bread rolls of a similar size and weight – 8 pieces
Sweet loaf style cake – 2 loaves
PRESANTATION – DAY 2
All the items need to be presented in the following way 
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ESNC2017
7 rolls in a basket of display vessel; 1 roll cut for the judges 1 loaf cake sliced, one loaf cake left whole
Version: 1.1
Date: 19.02.17
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INGREDIENT LIST – (BAKERY)
DRY
INGREDIE
NTS
CHOCOLATE
DAIRY
PRODUCT
S
LIQUID
INGREDIENTS
FRUITS
DRIED
FRUITS
SEEDS
TOOLS &
EQUIPME
NTS
Bread flour
Chocolate lait
callebaut 823
nv( 33,6%)
Butter
unsalted
Olive Oil
Banana
Dates
Sesame
Seeds
(White /
black)
Combi
Oven /
steam
All purpose
flour
Chocolate noir
callebaut 811
(53,7%)
Large eggs
(60 G)
Vegetabile Oil
Apple
Figs
Sunflower
Seeds
Fridge
Whole
grain /
multigrain
flour
Chocolate white
callebaut w2nv
(28%)
Milk 3,5%
Vinegar White
Pears
Apricots
Chia
Seeds
Blast
Freezer
Cornflour
Semi sweet
baking
chocolate chips
Double
cream 45%
Vanilla
essence/extract
Oranges
Raisins
Pumpkin
Seeds
Baking
trays
Lemon
Dessicated
Coconut
Almond
flaked
Nigella
Seeds
Loaf tins
Oats
Whipping
Cream 36%
Semolina
Cocoa
powder
Almond
whole
Yeast
(Powdered/
Instant)
Pistachio
Salt
Walnuts
Baking
Powder
Bicarbonat
e Soda
Sugar
granulated
ESNC2017
Version: 1.1
Date: 19.02.17
Planetary
Mixers with
cake
paddle/whi
sk and
dough
kneading
attachment
s
Electric
hand
beaters
Spatulas
Sst mixing
bowls
Electronic
weighing
scales
Containers
for
weighing/
collecting
ingredients
ingredients
Sauce
pans
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Caster
sugar
Brown
Sugar
Saute pan
Cutting
boards
(white)
Hand whisk
Cinnamon
powder
Chef knife
Paring
knife
Pealer
Grater
Zester
Pastry
brush
Serrated
Knife
(Bread
Knife)
Cutlery –
spoons/fork
s and table
knives
Rectangula
r platters
for
presentatio
n of cake
loaf
Bread
Baskets
(for
display)
Wodden
Boards (for
Display)
Baking
Paper
Cling Film
Aluminium
foil
Plastic
gloves
S/M/L
Kitchen
tissue roll
ESNC2017
Version: 1.1
Date: 19.02.17
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MARKING SCHEME
MARKING CRITERIA
NO.
1
Criteria / Competition day
Mise en place
/Preparation/Hygiene/ Work
process/Waste
Communication/Recipes
2
Brown bread
3
White bread
4
Bread rolls
5
2 sweet loaf style cakes
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Preparation of tools and equipment;
Basic treatment of raw
materials/ingredients;
Preparation of semi-finished
products;
Hygiene;
Recipes
Creativity/Harmony;
Taste and texture;
Time;
Quantity;
Hygiene/work processes/waste.
Creativity/Harmony;
Taste and texture;
Time;
Quantity;
Hygiene/work processes/waste.
Technique;
Creativity and finesse;
Uniformity;
Taste and texture;
Quantity;
Time;
Size;
Hygiene/work processes/waste.
Technique;
Creativity and finesse;
Uniformity;
Taste and texture;
Quantity;
Time;
Size;
Hygiene/work processes/waste.
Total
ESNC2017
Total Marks
10
20
20
25
25
100.00
Version: 1.1
Date: 19.02.17
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